Simple Tuscan Tuna Salad
This quick and easy recipe for tuna salad with Tuscan white beans is adapted from one I sampled at a fabulous EVOO cooking class at Boston’s Action Kitchen in the Seaport Hotel. It can be served on crostini as an appetizer. It is lovely atop a leaf of fresh radicchio. It can also top a simple green salad. I often serve it in a small wooden bowl with a cheese board. But I usually prefer it as a healthy dish all by itself.
Tuscan Tuna Salad
- 2 5-oz cans chunk light tuna, packed in water Starkist is my go-to brand, but I buy whatever's on sale.
- 1 15.5-oz can cannellini beans
- 1 tbsp capers
- 1/2 fennel bulb, cored, sliced thin
- 1/2 med. orange bell pepper, diced small
- 1 tbsp red onion, diced small
- 1 clove garlic, minced
- juice of 1/2 lemon
- 1 tsp cider vinegar
- splash red wine
- dash Tabasco
- 1/4 c EVOO Bellucci is my go-to brand; use your favorite mid-level EVOO
- 1 tbsp honey mustard
- 1 tbsp fresh basil, torn in small bits
- S/P to taste
Drain and rinse beans in colander. Add tuna and drain. Add capers and drain. Leave aside in sink.
In med. bowl, mix fennel, bell pepper, onion, and garlic. Add tuna mixture and blend well. Add EVOO, lemon juice, vinegar, wine, Tabasco, and mustard and blend thoroughly. Fold in basil. Dust with paprika.
Refrigerate at least 30 min. before serving. Can be prepared one day ahead.
For two decades, I worked at political jobs. Then my parents got sick, and I went home to help care for them, and they died, fourteen weeks apart, in their late 60s. And I decided that life is too dear, and too uncertain, to fritter away in political offices. I fought back the sorrow with travel, and started this blog. I believe that passions are more fun when you share them with others, and my hope is to share my passions for travel and culture with you. Welcome! Read more …
This sounds delicious!! I’ll definitely have to save this recipe! Thanks for posting! 🙂
This one is going on my list of recipes to try. Looks nutritious.
Oh my, this sounds so yummy! It just might have to be dinner tonight. Thanks for sharing.
I love this recipe…I will be trying it out!
This sounds delicious and I love the idea of putting on a crostini. I love anything with capers!
I’m going to try this! Sounds delish! What is EVOO?
Thanks, Kendra, EVOO is extra-virgin olive oil.
YUM! Totally gonna make this!
I hope you like it, Julie.
Looks delish! I’ll have to give it a try!
Thank you, Emily!
This sounds wonderful and easy to make. I am not sure what a caper is though.
Hi, Alice, capers are small salty flower buds. They add a nice texture and a mild briny taste to salads and fish dishes. You can find them with the jarred goods at the grocery store.
Oh I can’t wait to make this recipe. It sounds absolutely delicious and healthy. It will work nicely for Fridays in Lent as well;) Thanks for sharing!
Thanks, Chrissy, yes, it makes a frequent Friday-night supper for me.